Wednesday, October 23, 2013

We all know that kale is good for us - right? If you don't, read this.

I love sauteed kale with garlic, or putting it in a smoothie. But, kale salad has been a bit difficult to love. However, I have recently learned that the secret to a great kale salad is to massage it. I know, sounds kind of weird, but it's essential to soften the kale and make it a palatable salad green. I even got my sister to like kale salad with this one (wink, wink Suz)!

To massage kale, wash, dry, and cut it into bite sized pieces (remove tough center membrane & discard). Then place it in a bowl, and squeeze a lemon over it. Drizzle with about 1 tbsp olive oil and sprinkle with salt. Then, get in there with your hands and start "massaging" the kale. Just squeeze the leaves and toss it around at the same time. Do this for a few minutes. At this point, you can add in any ingredients you might like (we love radishes or fennel, toasted nuts, dried cranberries or apple). Now toss again with a vinaigrette of your choice... voila! Yummy kale salad.

When I saw this kale salad recipe I knew I would love it! I LOVE butternut squash and usually roast it along with apples or pears, or make soup with it. And, quinoa is such a great source of protein and adds great texture to any salad. We eat it often.

This recipe didn't call for the kale to be massaged -- so I did my little trick on it first, then followed the rest of the recipe, and it turned out fantastic.

You can buy your butternut squash whole or pre-chopped. Unless I'm going to use it right away, I don't buy the pre-chopped kind. To use a whole butternut squash, simply peel the outside, then cut in half lengthwise. Scoop out the seeds and cube. A medium size squash yields about 2 cups of small cubes.

Cook the
quinoa according to package directions on stove top. Set aside to cool.

Using a lined
baking sheet, spread out the butternut squash cubes evenly. Drizzle with
olive oil and season with salt and pepper. Roast in the oven for about
15-20 minutes. Watch to ensure they don’t burn.

When squash is done, remove from oven. Cook the walnuts on a baking sheet for 5-8 minutes or until toasted.

Make the vinaigrette by whisking together the olive oil, vinegar, & honey. Season with salt and pepper and set
aside.

In a large serving
bowl, mix together the cooked quinoa, the roasted butternut squash
cubes, massaged kale, walnuts, and the dried cranberries. Drizzle on the dressing and toss to coat (you may not need all the dressing). Serve immediately.

Notes:

I find it helpful to cook the quinoa and butternut squash a day ahead so they are well chilled when the salad is made. You can also wash, dry and cut the kale ahead of time.You can skip the massaging part if you are able to obtain baby kale. It is much more tender than regular.

Monday, October 7, 2013

And now believe it or not, we are just a few short months away from Emma & Nick's wedding! It is such a blessing that everything is falling into place so nicely. Of course, there are still some details to tend to but Emma & Nick are doing a great job in their decision making and planning! I'm really looking forward to November when things really kick into high gear and all the showers for my sweet Emma begin!

Here is a pic of Nick & Emma at their engagement party at the Steadman's in mid-September. Nick's sister Briana is a very talented baker and made them this adorable mini wedding cake, and a bunch of beautiful cupcakes as well. It was such a delightful time meeting all of Nick's extended family and toasting/encouraging the bride and groom to be!

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About Me

I live in a rural pocket of Los Angeles and am a Christian, a wife, a mother, and a grammie. My family is my biggest joy. I simply love being a homemaker and sharing bits of our blessed ranch life here on my blog.
Why "e-wife"? My husband nicknamed me that because I buy anything I can online. So, contrary to popular belief, the "e" actually stands for "electronic" and not "excellent" - though I do strive to be an excellent wife! ~ Proverbs 31:10